tangy braised cabbage with golden raisins
Coleslaw and St. Patty’s Day corned beef dinners not withstanding, cabbage is probably one of the most underutilized vegetables in the market. I don’t know why they are so often overlooked. Not so sexy as a green bean? Perhaps. Not as snappy as a bell pepper? Maybe.
I think that unless I am specifically making something that calls for cabbage, I frequently bypass them in the produce section. That said, I was indeed making something that called for red cabbage, so I went to the market to pick one up. The selection was limited. They only had one. It weighed four and a half pounds. I shrugged as I put it in my basket.
It wasn’t until I got home and looked at the receipt that I found out I had paid nearly $7 for this cabbage. I couldn’t believe it — $1.49/lb – for cabbage— this is supposed to be peasant food not Lifestyles of the Rich and Famous. I could have bought a steak. To make matters worse, I only needed about two cups of shredded cabbage for my recipe – which left me with a hell of a lot of the purple stuff after the fact. I wasn’t going to let it rot in my crisper.
So, yes, I made a coleslaw and yes, I shredded a few handfuls to add crunch to my fish tacos — but there was still a lot left over. Thankfully, it’s still cool enough outside for this tangy braised cabbage with golden raisins. Caraway seed, plump raisins and a bit of vinegar round out this quick and easy dish.
Braised cabbage gets a tangy sweet hit from apple cider vinegar, sugar and pops of sweet golden raisins. Caraway seed adds another layer of flavor. Serve with roast pork or pork chops!
- 2 tablespoons olive oil
- 1 red cabbage between 2 - 2 1/2 pounds, cored, outer leaves discarded, chopped into one inch pieces
- 1 medium onion chopped
- 1/2 cup golden raisins
- 1 cup vegetable broth
- 1/2 teaspoon caraway seeds
- 3 tablespoons apple cider vinegar
- 1 tablespoon sugar
In a heavy pot or dutch oven, heat olive oil over medium high heat. Add onions and sauté for 2-3 minutes until they begin to soften.
Stir in cabbage, golden raisins, and broth. Cover. When broth begins to boil, reduce heat to a simmer and cook for 10-15 minutes, stirring occasionally until cabbage has wilted and raisins have plumped.
Meanwhile, in a small bowl combine sugar, vinegar and caraway seeds. Stir until sugar is dissolved.
When cabbage has cooked, add apple cider mixture and stir to combine. Serve.